Abstract
A number of natural supports (cellulose PEI, alpha-alumina, gamma-alumina and chitosan) were tested for the immobilization of β-glucosidase in view of its possible application in the wine-making and fruit-juice processing industry. Immobilization on chitosan produced an active catalyst (about 500 U/g) and a shift of pH optimum to lower values, which is of considerable interest for use in the beverage processing industry. However, the short storage life of the immobilized enzyme is currently a drawback to its industrial applications.
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